Stop pretending, I am the God of Cooking and I am showing off my cards!

Yanjing Hotel.

General Manager Ye Lixin took a sip of water from his tea cup:

"Then what? Just continue to bite each other and stab each other in the back?"

The front desk manager was just about to talk about his "great cause of revenge", but seeing that Mr. Ye didn't seem to agree with it, he wisely said nothing.

"They pointed out our objective problems and paid for the meal with every penny. Why do you look like a hater? It's so glorious to make sea cucumbers like that? Are you proud that a customer's hair came out of the dish?"

Everyone was originally thinking of ways to tidy up the Diaoyutai, especially Xie Baomin, who had nothing to do to go fishing or play billiards.

Why not imitate others and become an Internet celebrity?

But now after listening to Ye Lixin's words, these department managers and head chefs all lowered their heads.

"Starting from tomorrow, the Chinese Ceremony Hall will be closed for rectification. I will go through your problems exactly... I remember that the Ceremony Hall was not like this in the past. There were also some good people among young people, such as that small village... Chef Qi, the small village still has In the kitchen?"

Qi Zhentao shook his head:

"He resigned after the last game."

"Why did you resign? I remember he was a good prospect."

"I think the salary is low... I originally wanted to accept him as my godson, but I didn't know that I value money so much at such a young age."

Qi Zhentao's words made Ye Lixin immediately happy:

"I just come here to work to support my family, but I still have to ask you to call me daddy. I have a higher position than you. Do I accept you as my godson?"

Everyone lowered their heads and suppressed laughter.

This guy Lao Qi really doesn't know what to do.

Is this the time to take in your godson?

"Those rules in the past, although they are traditions, are also bad habits. A hotel as big as ours can't even accommodate a young man. He has good skills. Why can't his salary be increased? Why can't he be given an extra bonus? Cooking is a master. First, why should we rank based on seniority?"

Qi Zhentao stopped talking.

He is a traditional chef and has learned this skill from his master since he was a child.

When accepting a disciple, you need to show off, and when you accept a godson, you need to prepare a banquet. I thought this was quite glamorous and good, so I followed suit.

"You all know Lin Xu who helped Diaoyutai beat us all down, right?"

Ye Lixin stood up, put his hands behind his back and said:

"He is now the supervisor of the catering department of Diaoyutai. He can work in the kitchens of the eighteen buildings at will. He can also point out problems when they encounter them. He can even issue a three-day closure order for buildings that have no reception duties. Look at others. , look at ourselves again, aren’t you ashamed?”

Looking at the way other people treat young people, and then looking at myself, it really makes my heart hurt.

Ye Lixin originally wanted to say a few more words to Qi Zhentao, but when he saw the regretful look on his face, he held back his words and did not continue.

There is no problem with Chef Qi's craftsmanship, but his ears are too soft. As a result, the back kitchen of the ceremonial hall has become the domain of his juniors and apprentices, and the third generation disciples are also the nephews and nephews of these juniors and apprentices.

Why did the hair-in-the-dish accident happen? Isn’t it because those children and nephews were not careful?

If they were driving screws at Foxconn, would they dare to be so careless?

Thinking of this, Ye Lixin said to the head chef of the banquet hall:

"Prepare a table of dishes tomorrow. I want to entertain Liao Jinming, the director of the catering department of Diaoyutai. His people helped us point out the problem. I would like to thank you both emotionally and rationally... Let's adjourn the meeting."

Just as everyone was about to leave the office, Ye Lixin said to the front desk manager:

"You can go visit stores in private, and I can even grant you some funds. Now the bosses have been telling you to embrace the Internet and embrace young people. Others are doing store visits, so we can give it a try, but..."

He knocked on the table:

"You can visit the store, and you can point out their mistakes. These are all mutually reinforcing methods. But if you dare to use those dirty tricks, such as pulling a hair and throwing it into the vegetables, don't blame me, Ye Lixin, for turning your back on me. People, no matter how much contribution you have made at Yanjing Hotel, you will be fired!"

He knew that these department managers were holding back their anger and wanted to take revenge and get back a win.

But this is not a vindictive thing.

So you need to get vaccinated in advance to avoid these idiots getting into trouble.

After everyone left, Ye Lixin took his mobile phone and called Liao Jinming, who was in the meeting:

"Old Liao, you really showed no mercy in this store visit program. It made our whole store very passive."

Liao Jinming laughed:

"I criticized our Chef Xie just now. Why did he talk about everything to others? He has no sense of protecting his own face. I am already planning to deduct his bonus. Manager Ye, please don't be angry."

Ye Lixin curled his lips helplessly.

Come on, you can’t even hide your laughter, so you’re just pretending to be here.

He said straight to the point:

"Are you free tomorrow, Mr. Liao? I have prepared some wine and want to ask you about management issues. You can manage the eighteen princes of hell obediently. I can't even deal with several department managers. I hope Director Liao I can give you some pointers."

Liao Jinming originally thought that Ye Lixin called to ask him to delete the video online, but he didn't expect that it was actually a treat.

In this case, he was not polite:

"Okay, it just so happens that we don't have dinner together for a while, so let's do it tomorrow night."

After hanging up the phone, Liao Jinming said to the head chefs in the conference room:

"The general manager of Yanjing Hotel wants to treat me to dinner. It must be the restaurant tour program uploaded today that made him aware of the problem of neglect of management in the kitchen. You should also strengthen management and strictly prohibit this kind of thing from happening. You guessed it right If so, that boy Ye Lixin will let people secretly come to Diaoyutai to explore the store. Which of you allowed him to succeed..."

Xie Baomin immediately said:

"Let him eat boiled eggs from a bowl of child urine and drink the soup with it!"

As soon as this guy opened his mouth, the scene in the conference room suddenly changed.

Lao Dai also started cheering:

"Have another meal of beef hotpot."

Seeing that both of them spoke, the other head chefs said:

“Next time we have a dinner party, wash the beef intestines, tripe, and beef louvers alone!”

"Eat a piece of large intestine sashimi no less than twenty centimeters!"

"Chewing the gall of ten giant silver carps."

"Eat a box of canned herrings!"

"Chew half a pound of King Chili Raw!"

"..."

Seeing that everyone was getting more and more outrageous, Liao Jinming patted the table speechlessly:

"Don't take advantage of this opportunity to eat and drink. You must control the quality of the dishes. From now on, apprentices are not qualified to cook all the dishes. All dishes will be cooked by the chef. Which building's chef or head chef still has it?" As a leader with your hands behind your back, let the chief chef of that building eat what you just said."

As soon as these words were spoken, everyone fell silent.

I even regretted following Lao Xie.

At the end of the meeting, everyone went back to their own building and began to have the kitchen staff conduct a top-to-bottom inspection.

If there is a problem, correct it; if there is no problem, pay attention.

In addition, all dishes served in the restaurant need to be controlled by the head chef to confirm that they are correct before serving, so as to prevent the dishes from overturning as much as possible.

Yingchun Street, Linji Food.

Lin Xu, who was busy teaching Ji Minghui how to make silver rolls, didn't know that two of the country's top restaurants were actively switching between offense and defense.

He didn't originally plan to make silver wire rolls, but after uploading the tutorial on how to make the silver wire rolls this afternoon, netizens became greedy. To be precise, they were greedy for the dog food-flavored silver wire rolls.

No one paid much attention to the entire production process, and they didn’t know how to watch it anyway, so they might as well just happily make fun of it in the barrage.

But at the end of the video, Baby Shen’s tasting session really left everyone ravenous.

I am not only craving for such sweet love, but also craving for this attractive looking and delicious looking silver roll.

After receiving calls from customers, Shu Yun immediately suggested that Lin Xu get a new silver roll.

There is no reason to refuse this kind of money delivered to your door.

And that video is quite popular, and it should arouse the enthusiasm for making silver wire rolls across the Internet, so before other stores have reacted, be the first to launch silver wire rolls and seize business opportunities.

Thanks to such changes, Lin Xu, who originally planned to go to Diaoyutai for a meeting, failed to make the trip.

"Ramen noodles are too difficult for you, and the efficiency is not high, so I think it is better to use a noodle machine to make it, but the noodles must be well mixed and you must be willing to put in the ingredients."

"Okay boss, we will."

In line with the principle that the smaller the pasta, the more delicate it looks, and the more delicate it is, the more money it sells for. Lin Xu and Ji Minghui specially made the silver rolls small.

Put it in a delicate wooden steamer, close the lid when serving, and then open it after serving, which will make it look more stunning.

"The silver rolls are tentatively divided into milk flavor and brown sugar flavor. If they sell well, other flavors will be added later."

The milky flavor is the original flavor that Lin Xu made yesterday, but based on yesterday, milk powder was added when kneading the noodles to make the milky flavor more obvious.

As for the brown sugar flavor, the brown sugar is boiled in advance, and the brown sugar syrup is directly brushed during the oiling process. The silver rolls produced in this way are difficult to taste.

While he was busy, Wei Qian came to the pastry department:

"Lin Xu, your father-in-law is here."

oh?

Recently, my father-in-law has been happily eating fat-reducing meals and doing aerobics at home every day. Why did he suddenly come to the store today?

Lin Xu patted the flour on his hands and said to Ji Minghui:

"Practice more and don't be afraid of waste. At worst, all the staff meals for these two days will be silver rolls. I'll go out and take a look first."

When he came outside, he saw Shen Guofu, whose belly had obviously shrunk. He was wearing a black hooded fleece sweater and a denim jacket. From the back, he looked like he was meeting someone of his own age.

"Dad, your clothes really make you look younger."

"Your mother-in-law said that I look good dressed like this, but she also praised me for being more handsome than twenty years ago...Isn't it better than wearing trousers and a Polo shirt all day long?"

It's definitely much better than that. The clothes he wears are comparable to his uncle's status as the dean.

Lin Xu wanted to ask with a smile:

"He's very handsome. Do you have any business today?"

Ask first what you are here for. If you have something to do, deal with it. If you want to have dinner here, let's stew the meat now.

My father-in-law has lost so much weight all of a sudden, so it’s time to eat some meat to replenish his weight.

"Lao Tan called me and said he hadn't drank for a long time. I discussed with your mother-in-law and planned to come to the restaurant to eat tonight. A friend happened to give me some golden pomfret. They were quite big and of good quality, so I decided to I brought it to you, what do you think would be more appropriate?"

Gold pomfret?

Lin Xu saw a large foam box on the table. After opening it, he saw several Haichang fish as big as a plate. They were all golden. This should be the origin of the name Golden Pomfret, right?

With such fresh fish and such high quality, you have to think carefully about how to prepare it.

He thought for a while and said:

"How about dry-frying it? It's suitable for drinking. For such a fresh fish, only dry-frying can bring out the aroma of the fish to the maximum extent."

Shen Guofu naturally had no objection.

He smiled and said:

"Just watch and do it. You can do whatever you want. Anyway, today is just a little indulgence to satisfy my craving."

To satisfy your craving, let’s make a dry-roasted golden pomfret with pig fat.

One is dry-fried and the other is dry-roasted. Although the names are the same, the taste and texture are completely different.

Dry roasting is the same as braised braised, but the soup is less. After cooking, the soup is cooked until only the fat is left. It tastes plump and the meat is soft and rotten.

For dry frying, the fish is marinated in advance to add flavor, and then fried in a pan until both sides are golden and crispy.

Compared with deep-frying, dry-frying is less greasy and has a richer flavor.

It was now four o'clock. Lin Xu brought some snacks and braised meat for Shen Guofu to eat first, while he carried the fish to the kitchen. Whether it was dry-roasted or dry-fried, the fish needed to be marinated in advance.

Cut off the fins of the golden pomfret that are easily burnt, trim the tail into a "V" shape, then disembowel the fish and clean it completely.

After finishing this work, use a kitchen knife to make cross cuts on the fish, then start marinating it.

Take a large piece of ginger, break it up with the back of a knife, and put it in a basin. Then take a handful of washed green onions, knead them into a ball, and put them in the basin as well.

Then add three small spoons of salt to it, and rub the onion and ginger with your hands to get the juice while using the salt.

Pour the scallion and ginger juice on the fish, then add a tablespoon of rice wine, a tablespoon of light soy sauce, and a small spoon of white pepper. Stir evenly to coat the fish with the sauce.

Finally, cover the fish with the rubbed onion and ginger, seal it with plastic wrap and put it in the refrigerator.

By refrigeration, the fish can be marinated more properly, making it more delicious.

Dry-fried Jinchang fish needs to be marinated for at least half an hour, but dry-roasted Jinchang fish can be made by marinating it for a while.

When Lin Xu was busy, he did not forget to arrange for the kitchen to prepare some good meals for his family.

"Wei Gan, leave me a portion of ginger duck. My mother-in-law likes to eat this. You should cook it more properly."

"no problem."

"Xinghai, bring me some sausage. My father-in-law hasn't eaten meat for a long time. Give him some delicious sausage to cheer him up."

"Okay, this is simple."

"Yizhou, prepare a Wensi tofu. Uncle Tan is a very particular person, so I finally came here to make him a more particular dish."

"Okay boss, I'll prepare now."

"Chezi, has the mutton been soaked? Once it's done, I'll start making braised lamb. We'll have mutton for dinner tonight."

Everyone in the kitchen was very excited when they heard about braised mutton.

It's quite cold at night now, with the temperature even dropping to single digits. I really need to eat some mutton to replenish my energy.

With so many people in the shop, one meal would require twenty or thirty kilograms of mutton.

It would be totally unthinkable to leave it at any other store, but it is a common occurrence at Lin Kee.

Guo Xinghai was particularly uncomfortable when he first came here. There was no cost limit for employee meals, allowing employees to eat better than the customers in the store. What a waste.

But later I discovered that the wasted cost was not worth mentioning compared to the improved efficiency.

Only when employees are well fed can they work hard and feel that there is hope and success in life.

If you play tricks on your employees, you will ultimately suffer the consequences.

I believe that after this meal, when the customers who come to eat ask the waiter what they had for dinner, they will definitely say the word braised mutton with a proud look on their face.

This kind of pride and pride cannot be seen on the faces of other catering workers.

Lin Ji has become an upstart in Beijing's catering industry in just a few months, and has also become a "holy place to work" in the hearts of countless practitioners. This has a lot to do with this pride and pride.

For decades, all walks of life have emphasized "taking the factory as home", "taking the store as home" and "taking the company as home", but there are very few companies that truly treat their employees as family members.

Guo Xinghai has been feeling deeply recently. He feels that his restaurant should also learn from Lin Ji in terms of management.

When Shen Baobao got off work, Han Shuzhen, Chen Yan, Zeng Xiaoqi, Dou Wenjing and others also came to have dinner after get off work. They all knew that they would have braised red wine tonight, so no one wanted to miss it.

Lin Xu stewed the braised mutton and cooked the dry-roasted fish.

Then take the marinated Jinchang fish out of the refrigerator, wipe off the moisture on the surface with kitchen paper, and start dry frying.

Heat the pot, add oil and slide the pot.

Slide it twice, add a little bit of oil to the bottom of the pan, heat it up, put the golden pomfret in, and start frying.

The surface of the marinated golden pomfret needs to be wiped dry before frying, otherwise the pan will collapse and the hot oil in the pan will splash everywhere, which can easily cause accidents.

Put the fish into the pot without turning it. Fry slowly over medium heat. Shake the pot gently while frying.

This not only allows the fat on the bottom of the pot to better fry the fish, but also allows the fish skin to separate from the bottom of the pot, preventing the skin from breaking and sticking to the pot.

When the fish body is almost fried, you need to tilt the wok and fry the fish head and tail as well.

In the process of making fried fish, this step is often ignored.

After frying one side, use a large turning spoon to fry the other side as well.

Fry both sides until the surface is browned, and when there is a clicking sound when tapped with a spoon, it is ready to be taken out of the pan and plated.

"Come on, come on, try today's dry-fried golden pomfret. Eat it while it's hot. The skin will lose its crispy texture when it gets cold. This is the essence of dry-fried fish."

Upon hearing this, everyone raised their chopsticks and started tasting.

Baobao Shen inserted his chopsticks into the fish, and when he heard the crunching sound, he was immediately seduced by the sound:

"I like this kind of fish with crispy skin the most. The sound makes me want to eat it."

She picked up a large piece and put it into her mouth for a taste. The outer skin was quite hot, and the surface was full of rich burnt flavor. It tasted fragrant and crispy, while the meat inside was surprisingly tender.

The meat is very tasty, with a light salty flavor and a hint of onion and ginger.

“Wow, this golden pomfret is so delicious. The skin is so crispy that it’s so crispy that it’s so crispy that it’s deep in my heart.”

"Yes, the fried fish skin is so delicious."

"It's delicious. Come to Lao Tan and let us go."

"I haven't come to eat for a while. I didn't expect that Xiaoxu's cooking skills have improved so much. He can even cook fried fish that looks easy but is super difficult."

Tan Yajun clinked the wine glass with Shen Guofu, and then started eating the fried fish with a brown surface.

While eating, Chezi came over with a portion of ginger duck:

"It just came off the stove and is a bit hot. Please be careful."

Lin Xu put the table mat on the table. The driver put the large clay pot on it, then used a rag to cover it and opened the lid. The aroma of ginger mixed with duck meat wafted out of the pot. .

Han Shuzhen likes to eat ginger, and she couldn't help but take a deep breath when she smelled this smell:

"This ginger duck is soothing to smell."

Tan Yajun is a gourmet and is no stranger to the ginger duck on the southeast coast. He smiled and said:

"Ginger duck is most suitable for eating in autumn and winter. Although this kind of old ginger is spicy and hot, when fried together with cold duck, it is fragrant and delicious, and the heat of the old ginger is completely eliminated by the duck meat. It’s neutralized, and the coldness of the duck meat is also dissipated by the ginger. It’s a perfect partner..."

While he was sighing, Lin Xu's heart was filled with emotions.

Since ginger can neutralize the coldness of Muscovy duck, it can naturally neutralize the coldness of kelp, right?

Why don't you look back... and try an experiment with old ginger?

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This chapter is 5,400. Today’s three updates total 16,000 words. Please vote for me, brothers!